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W With Eggplant. To Prepare Eggplant.-â€"It goes Without saying that an eggplant should be fresh and sound, without sPots. You can‘ tell whether it is fresh or not by the green cup around the stem end. If this is blackened, the vegetable is not fresh The other end also will be wrinkled an dull, whereas a. fine eggplant is smooth and plump and shining. Wash the skin' as one would a to- mato, and then pare and cut up. It Is usually sliced, but sometimes cut into dice or julienne strips. It turns dark quickly, so it should be cooked immediately. One can have ready a savory dish of eggplant in fifteen minutes. Perhaps the reaâ€" son that the fried eggplant one gets at some eating places is bitter is because it stands after being cut up. When it is to be stuffed, the skin is left on. It is then either parboilâ€" ed whole or cut in half and cooked, the skin loosened around the edges. It may then be fried in deep fat, the out side down. It may also be stuffed and baked. Baked Eggplantâ€"Baked eggâ€" plant commonly means one elabor- ately seasoned; but this is not nec- essary. Wash and put into the oven to bake in the same way you would a potato. A small one will require about thirty minutes to bake, and is done when a fork shows it is soft all through. Take off the skin, mash and put into the frying pan with plenty of butter over a hot fire, and stir until the water has evaporated. This tastes and looks somewhat. like the chop sueys with- out crisp vegetables, and like all eggplant, should be served hot. It needs little seasoning, but when a bit of onion is fried with it the re- , semblance to chop suey is not leis- sened. A cook from India, in describing baked eggplant, says: “A person does not know the real flavor of eggplant until he has eaten it bak- ed.” He gives this method as an alternative of boiling, but prefers this, as it preserves all the delicate flavor of the vegetable. He says also it may be used as the founder tion of a number of dishes, such things as eggplant croquettes, as well as eggipla-nt stuffing for fowl, being mixed with bread crumbs and egg and seasoned with salt and pepper. This pulp also is used for eggplant souflle and omelet. Grilled or Boiled Eggplant.â€" Thin slices of this vegetable may be rubbed with butter or oil and _ broiled, but this makes them a little too dry on the surface. They may, however. be served with a tomato sauce. Fried in the Pau.â€"â€"The easiest and quickest way to prepare the eggâ€" plant is to fry or saute it in a pan with a. little butter or oil. Cut the eggplant into one-third inch slices, season with salt and pepper which has been mixed together, and then fry in :1 little oil or butter until s0ft. It also may be rolled in flour and fried in this way, or even dip- ped in egg and crumbs. Seasoned with salt and pepper only, and then fried with tomatoes which are servâ€" .ed on the slice of eggplant it is good or it is good enough quit-c by itself and looks much like a small buckwheat cake, Escalupml Eggplantâ€"The hurt. Vat, plant is combined with tomato in bread crumbs, seasoning-s chopped slices and baked in clcalop, with oil meats etcu and Put baCk Info. the instead of milk. and with other ML oven for fifteen or twenty minutes. ( ditions to taste or the cooked pulp 1t 1 finely broken is combined with grat- ed brcad crumbs. well seasoned with PETEd) and Put baCks then bakEd- Facts About Sugar Which You Should HE more highly refined a sugar is the better the product. A pound of highly refined sugar is equal to considerably more than the same quantity of raw sugar, because in the former, water and foreign matter have been removed. The quality of any sugar depends upon the degree of refinement to which it is subjected. l The art of refinement has reached its highest standard in St. Lawrence sugar. St. Lawrence represents the finest quality sugar that scientific refining, combined with the choicest raw materials can produce. While the price of lower grade sugars appears cheaper than St. Lawrence Sugar, they are in reality more expensive because a much larger quantity of inferior sugar ,is required for sweetening. The idea that any sugar is exposed to dirt, dust or other impurities and is scooped by soiled hands out of a dirty bin is repulsive to the fastidious housekeeper. To avoid this, buy St. Lawrence Sugar in sealed cartons or sealed bags, which, from the time it is manufactured in the Refinery and until the package or bag is opened by the consumer, never comes in contact with human hands, nor is exposed to the air. It is to your interest to insist upon having St. Lawrence Sugar either in 2 or 5 lb. sealed carton packages or in 10, 20, 25, 50 or 100 lb. sealed bags, which may be had either in fine, medium or coarse grain. For sale at all good grocers. a little bit of cream and finally a. Househom Hints- well-beaten egg. It must only be: A hinged shelf is a great comfort heated through in the oven and not lto the housekeeper in the kitchen. dried. No matter how eggplant is| Turpentine will be found very cooked is must not be too dry, alâ€"lgood for cleaning an enamel or por- though we cook it to dry it some- lcelain tub. what. i Stuffed Eggplantâ€"This is a great subject by itself. The eggplant may be boiled whole or baked, one end cut off the pulp scooped o'ut, leav- ing a little layer to support the bin skin, then the pulp mixed with ,are careful buying, mending and llaundering. If you mix plaster of paris with vinegar, instead of water, it will be like putty and will harden slowly. The cloudy look on a piano can be removed by a cloth dipped in soap and water wrung very dry. Whitewash made of white lime and water only is the best known agency for keeping the air of the cellar sweet and wholesome. Good crackers to serve with salad 5 often cut in half lengthwise, cooked, the pulp scooped out, pre- dees make the bread and butter taste good l” T is when you spread it out on bread or pancakes, fruit or purity of RED 2 and 5-lb 9” awu porridge, that you notice most the sweetness and perfect PATH Extra Granulated Sugar. Buy it in the fled Cartons, or in the 10, 20, 50 or 100-ib. Cloth Bags, and you’ll get *lie genuine W, absolutely clean, fins“; 83 it left the refinery. cheese set in the centre of each' cracker, which then is browned inl the oven. l “'hen cooking asparagus in broâ€"l 'ken pieces, it is a good idea to add; the tender tips after the tougher; pieces have begun to come tender, Wit-h salmon, cut big cucumbers: into three-inch lengths and scoop: out the centre. Mix minced canned I: salmon with mayonnaise dressing and pile it into the cucumber boats. f To clean furniture thorougth and ; lproduce a fine lustre, wring a cloth Iout; in a pail of water in which a- lleflSp<r4_v!lflll of coal oil has been lmixcd. Wipe the furniture- with the lCiutl‘l wrung very dry. l Just as a small scoop or tin cup- handy in the flour can. so a tea- I l ,or soda jar. Buy cheap tin spoons land bend hack the handles so that 'tltey will readily slip into the jar or , box. l Use neatsfoot oil to clean leather by adding an equal quantin of bees: Iwax and melt over but water wit": ltwice the quantity of turi on " Apply soft. but not liquid. piiil 83 AWN * .s ; ' . . if; "'f‘ SUC :leNc‘ CO" UMnED’ on enough to be absoroed, “ TC“ ‘3'“‘va'3gfi‘3fi’: ‘ In stitching seams cut on the bias The points of economy in clothing . are made with a half-inch cube ofl . ;spoou is handy, kept in the tea box ' ‘ St. Lawrence I Sugar Refinery Co. Limited, » Montreal. ble, and do not let it fall over the edge of the table. This prevents dragging. Also use as small a stitch as the thickness of the material will allow. When canning peaches, pour boilâ€" ing water over them and the skins will slip off easily, leaving the fruit smooth and perfect. This method can also be used with tomatoes. Chemists say it takes more than twice as much sugar to sweeten pre« serves, sauce, etc., if put in when they begin to cook. as it does to sweeten after the food is cooked. Calgary, ' Dir W. S. Herrou. Esq, Calgary. President. Albert C. Johnson, Esq., Calgary. L. I“. )IcCausla Capital Authorized, $1,000,000. producing Well. SECOND WELL. Will be drilled Range 3 West of Fifth. THE ALBERTA OIL FIELDS,.ar derelopment. world. The shares of good Compan be borne in mind that after the 011 Co. Ltd. will very likely be unobm figurea. trio: and are cattered through muld already be told at a very h SHARES may be nominal n: n ed. but are subjem m w.‘,l.l:.1 Iculars upon request. W. B. LEITCH, Agent for Hidden} "’Iinzu‘lrx. cumswimeiean a DEVELBPMENT GOMPANV, LIMHTED FIRST WELL. This will be drilled just West of the famous Dingman The most eminent Geologhm, however, no 1-“ gr»; 1 predict that they will prove among the must \‘alun‘ili- perfenly fair and legitimate epceuiation a: the pra prowd shares in Companies such as t. :na'ole THE COMPANY'S HOLDINGS are among t ".zl “13110112 Have all dishes for the refrigera- tor of white enamelled ware of var- ious shapes and sizes and keep them just for holding leftâ€"overs. There, will be no broken china. if this plan . is followed. Flies can bedriven out of the house by making the rooms very; dark, excepting one crack of light leading into the outaofâ€"doors. The. flies will be attracted to the light and crawl out. 94 Magistratew‘T'an't you and your husband live together without fight- ing?" Mrs. O'Clartyâ€"“NO, yer, Honor, not happily." Alberta Esq, actors. . Thomas Beveridge, Vice-president. H. K. Reed, Esq., C.A.. Calgary. nd. Esq. Calgary. Calgary. Holdings 4,220 Acres. on West Half Section 36, Township 18. 6 now merely at the b ":minr’ of their " hit.- to ies holding we] Fields are more (‘ 193]", .11 \‘K‘ . :y' the ' adv: ’il'. Sill per notice.